About this recipe:I made this recipe up as I have become intolerant to beef, but I love lasagne. Serve with a salad and Slimming World chips, and as a treat a few slices of garlic bread made from a wholemeal roll sprayed with garlic Frylight® and baked in the oven for 8 to 10 minutes.
Spray a wok with cooking spray and warm over a medium high heat. Add in the celery and carrots and cook and stir for 3 to 4 minutes. Add in the onion and garlic and cook until softened slightly, about 4 minutes. Pour in the tomatoes and passata, sprinkle in the herbs and crumble in the Oxo® cube. Bring to the boil and then reduce the heat and simmer for 20 to 25 minutes to reduce the sauce slightly.
Preheat the oven to 180 C / Gas 4.
Meanwhile, make the béchamel sauce. Pour all but 2 tablespoons of the milk into a pan and bring to the boil over a high heat, add the cornflour to the remaining 2 tablespoons of milk and stir to dissolve. Once the milk in the pan has boiled, add in the cornflour mix and simmer to thicken stirring continuously. Remove from the heat and beat in the fromage frais and the mustard, season well.
In a separate frying pan over a high heat, cook and stir the pork until no longer pink in the centre. Add in 3 to 4 ladles of the sauce mixture and stir.
Spoon a small amount of the sauce into a lasagne dish and layer on some pasta sheets, then add half the meat mixture and then half of the béchamel sauce, then repeat with the pasta sheets, meat mixture and finally the béchamel sauce. Finally sprinkle the cheese over and season.
Bake in the preheated oven for 40 to 45 minutes until bubbling and brown. Remove from the oven and serve piping hot.
This can also be made with minced chicken or turkey, and instead of the traditional béchamel sauce you can use 2 to 3 tins of condensed mushroom soup mixed with a little milk to thin it out slightly for an alternative flavour as this is also really nice.